Red mushroom chicken soup
Overview
Today I dug out a pack of red mushrooms from my hometown in Teng County. They are natural red mushrooms grown in the mountains of Xiangqi. I have been drinking them since I was a child. Red fungus has the functions of nourishing yin and nourishing blood, nourishing the skin, and dehumidifying. It is paired with the soup made by old hens, which is bright red and sweet.
Tags
Ingredients
Steps
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Chop the chicken into small pieces, wash off the blood and set aside.
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Cut off the lowermost tail of the red fungus and rinse off the sediment on the umbrella surface. The first time should be done quickly. In addition, take a bowl of water and put the red mushrooms torn in half into the bowl to soak. This bowl of water can be added together when making soup.
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Wash and pat the ginger, then slice it into slices.
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Pour water into the casserole, add ginger slices, bring to a boil, add chicken and a small spoonful of white wine, bring to a boil over high heat and skim off the floating residue, cook for ten minutes, add red mushrooms, turn to low heat, cover and simmer slowly.
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After an hour, the soup is cooked until it is half dry. Use a small spoon to skim off any excess chicken fat and add salt to taste.
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Drink the soup while it's hot. The chicken is fresh and sweet. You can prepare a small sauce plate to dip the chicken in. This way you can avoid making the soup too salty because of the chicken's flavor.
